• Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream

    Porridge of Rye, Oat and Millet, with Fresh Berries, Honey and Whipped Cream

    This porridge can be served as breakfast or dessert. Serves 4 PREPARATION: 1 Mix the grains in a large pot, place over medium high heat and roast for 5 to 10 minutes. Stir occasionally until …

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    Roasted Veal and Broad Bean Salad with fresh Hazelnuts and Lemon Thyme

    Roasted Veal and Broad Bean Salad with fresh Hazelnuts and Lemon Thyme

    On New Scandinavian Cooking, we prepared this wonderful cut of beef in a Viking-style ground oven, which is a made by digging a hole in the ground and filling it halfway up with stones. After …

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    Sea-Buckthorn Smoothie with Glasswort, Heather Honey and Apple

    Sea-Buckthorn Smoothie with Glasswort, Heather Honey and Apple

    The saltiness from the glasswort makes this smoothie both fresh and sweet at the same time. If you can’t find glasswort, you can use rocket and a small pinch of salt. Serves 4 PREPARATION: 1 …

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    Oysters with Chervil and Ginger Relish

    Oysters with Chervil and Ginger Relish

    Serves 4 as a small starter PREPARATION: 1 Mix the cucumber, onion, chervil, ginger and malt vinegar in a small bowl. Open the oysters, cut the muscle loose and pour out the sea water. Top …

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    Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar

    Raw Sand Gaper Mussel with Sea Herbs and Apple Cider Vinegar

    This is Claus Meyer’s Nordic-style ceviche, a wonderful, little mouthful with a great taste of the sea. As sand gaper mussels can be hard to come by, it also be made with other mussels such …

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    Vegetable juice

    as a vitamin or warming shot

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    Steamed cod fillet

    Servings: 4 PREPARATION:   1 Bring a large pot of water to the boil and season with salt and cider vinegar. Wrap the roe individually in baking paper and carefully simmer for 5 minutes before …

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    Roast leg of goat

    with blue cheese, herb salad, hazelnuts and green kale.

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    Grilled spareribs with apple mustard

    and split yellow pea purée with rutabaga

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    Brussels sprout pure

    Brussels sprout pure

    Servings: 4 PREPARATION: 1 Rinse the Brussels sprouts, cutting off the base of the stem and the outer leaves, until you reach the leaves that loosen easily. Save the choicest outer leaves for a salad …

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    Friskostcream

    Friskostcream

    Servings: 6 PREPARATION: 1 Mix the friskost with the cream and rhubarb juice. 2 Whip the yolks with the powdered sugar and vanilla until creamy. 3 Gently fold the cheese mixture with the egg mixture …

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    Patty shells (croustades)

    Patty shells (croustades)

    Servings: 4 PREPARATION: 1 Mix the flour, sugar, water and beer. Add the eggs, oil and a little salt. Mix until it has the consistency of a good crepes batter. Let it stand for 30 …

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    Smoked eel with artichokes, salad, apples, blackberries, and horseradish

    Smoked eel with artichokes, salad, apples, blackberries, and horseradish

    Servings: 10 PREPARATION: 1 Soak the whole rye kernels in cold water for at least 12 hours. 2 Boil the rye in a mixture of 1/2 and 1/2 apple juice for 40-45 minutes, until they …

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    Shore crab bisque

    Shore crab bisque

    Servings: 6 PREPARATION:   1 Place a crab on a cutting board, cut it quickly all the way through lengthwise with a heavy knife. Do the same with all the crabs. 2 Cut the apple …

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    Barley salad from Skjåk, mussels, oysters, Jerusalem artichokes, chervil, apple

    Barley salad from Skjåk, mussels, oysters, Jerusalem artichokes, chervil, apple

    Servings: 6 PREPARATION: 1 Rinse the barley and soak it for 12 hours in cold water. 2 Boil the barley in lightly salted water for 30-35 minutes, until tender. For taste add the rapeweed oil, …

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    Veal liver paté with pickled beets

    Veal liver paté with pickled beets

    Servings: 10 PREPARATION: 1 Place the onion, anchovies, garlic, thyme, rosemary, eggs and spices in a food processor and mix. 2 Mix in the liver and fat spices. 3 Melt the butter in a pot, …

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